Emergency Vegetable Soup

Since I have been on a serious diet, and still without a working kitchen (things are progressing nicely) I wanted a quick, easy, healthy meal that requires no attention and little clean up. Of course, that could be the perfect meal for any busy person. You can keep the ingredients for this on hand to use when you expect a busy day. It makes about 6 servings and gets even better sitting overnight in the refrigerator. In your crockpot, combine 1 ½ pound 1 inch cubes boneless stew beef, 2 large carrots or 6 baby carrots cleaned and roughly chopped, 2 stalks celery with leaves roughly chopped, 1 28 oz. can Italian Style Diced Tomatoes, ½ cup bottled mild salsa, 3 cups low sodium beef broth, 2 bay leaves and a bit of ground black pepper. Sprinkle 3 T cornstarch over the top and stir in until well mixed. Leave to cook for 6 to 8 hours. When you get home from work or picking up the kids, heat one 1 lb package of frozen mixed vegetables for soup in the microwave until just warmed, add to the pot and stir. Allow to cook 1/2 hour more for flavors to develop and serve. Of course you can vary this to use whatever veggies you have on hand, switch up the spices.